Classic Slow Cooker Pot Roast Directions
- Generously season the chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer to a slow cooker.
- In the same skillet, sauté the chopped onion and minced garlic for 2 minutes until softened, then add to the slow cooker.
- Arrange the carrots and potatoes around the roast in the slow cooker. Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and tomato paste. Stir slightly to combine.
- Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.
- Serve hot with the carrots, potatoes, and a ladle of the savory broth. Garnish with fresh parsley if desired.
WW Points Calculation:
- Chuck roast (3 lbs): 54 pts (18 pts per lb)
- Olive oil (2 tbsp): 8 pts
- Onion: 0 pts
- Garlic: 0 pts
- Carrots (4 large): 0 pts
- Baby potatoes (1 lb): 5 pts
- Beef broth: 0 pts
- Worcestershire sauce: 0 pts
- Dried thyme: 0 pts
- Dried rosemary: 0 pts
- Tomato paste (1 tbsp): 0 pts
Total Points: 67 pts
Servings: 10
Per Serving: 6.7 points
Nutrition Information:
- Calories: Approximately 280
- Fat: 16g
- Protein: 24g
- Carbohydrates: 10g
- Sugar: 3g
- Sodium: 350mg
I'm waiting for your comments! Enjoy!
